In a large bowl, mix yogurt, cream, honey and lemon juice until combined. Refrigerate for 1 hour. Process in ice-cream machine for 25 minutes. Meanwhile, break up honeycomb with a fork. When ice cream is thickened, stir in salt and honeycomb to the frozen-yogurt mixture. Stir to combine, then place in container and freeze at least 12 hours; 24 is preferable. If you don’t have an ice-cream maker, purchase good-quality vanilla ice cream or frozen yogurt and top each scoop with 1 tablespoon chopped honeycomb and a pinch of sea salt.